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Fiery Nashville Hot Chicken Tenders: 1 Perfect Bite

Nashville Hot Chicken Tenders
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Make Nashville Hot Chicken Tenders at home. This recipe guides you through frying crispy chicken strips and coating them in a spicy hot-chili oil. Enjoy the signature burn and crunch of this Southern classic.

Ingredients

Scale
  • 1.5 lbs chicken tenders
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Vegetable oil for frying
  • 1/2 cup hot sauce (like Frank’s RedHot)
  • 1/4 cup unsalted butter
  • 2 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Combine flour, cornstarch, salt, black pepper, paprika, and cayenne pepper in a shallow dish.
  2. Whisk buttermilk and egg in another shallow dish.
  3. Dip each chicken tender in the buttermilk mixture, then dredge in the flour mixture, pressing to coat.
  4. Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
  5. Fry chicken tenders in batches for 5-7 minutes per side, or until golden brown and cooked through.
  6. Drain cooked chicken on a wire rack set over paper towels.
  7. For the hot oil, melt butter in a small saucepan over medium heat.
  8. Stir in hot sauce, cayenne pepper, brown sugar, garlic powder, and onion powder. Cook for 2-3 minutes, stirring constantly, until well combined and fragrant.
  9. Brush or spoon the hot oil generously over the fried chicken tenders.
  10. Serve immediately with pickles and white bread, if desired.

Notes

  • For extra heat, add more cayenne pepper to the hot oil.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  • You can adjust the spice level of the hot oil to your preference.
  • Store leftover tenders in an airtight container in the refrigerator for up to 3 days.

Nutrition

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